Kueh Ko Swee (Kuih Kosui)
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 90 g rice flour
- 90 g tapioca starch
- 340 ml water
- 2/3 tsp lye water
- 220 g gula melaka (palm sugar)
- 500 ml water
- 6 pandan leaves (screw pine)
- 300 g grated coconut
- 1/2 tsp salt
- 6 pandan leaves (screw pine)
Instructions
- 1
Add tapioca starch and rice flour to water and mix well
- 2
Add lye water, mix well and set aside
- 3
Boil gula melaka in water with pandan leaves until gula completely dissolves
- 4
Remove pandan leaves and sieve the gula melaka water to remove any sediments
- 5
Stir the flour mixture before adding to the gula melaka water
- 6
Stir mixture with a whisk over low flame until it thickens and smoothens
- 7
Remove from flame and pour the mixture into a lighly oiled tray
- 8
Steam the kueh for 30 mins
- 9
While the kueh is steaming, prepare another tray lined with pandan leaves
- 10
Add the grated coconut over the pandan leaves
- 11
Sprinkle salt and mix well
- 12
Place more pandan leaves all over the grated coconut
- 13
Steam for 10 mins
- 14
Remove both trays from steamer after steaming has completed
- 15
Set aside to cool down
- 16
Use an ice cream scoop to scoop out bite size kueh or cut with knife/scissors and coat with the steamed grated coconut